Bread and Butter Pickles

Updated at: Mon, 15 Jul 2024 17:45:23 GMT

Step 1

Wash cucumbers under cold running water; drain Remove stem and 1/16 inch from blossom end of cucumbers Cut cucumbers crosswise into 1/4-inch slices. Cut onions crosswise into thin slices. Put cucumbers and onions in a large bowl, layering with salt. Cover with ice cubes. Let stand 11/2 hours. Drain cucumbers and onion. Rinse cucumbers and onions under cold running water; drain

Step 2

Combine sugar, spices, and vinegar in a large saucepan. Bring mixture to a boil, stirring until sugar dissolves. Add cucumbers and onions. Bring mixture to a boil.

Step 3

Pack hot pickles and liquid into a hot jar, leaving '/2-inch headspace. Add 1/s teaspoon Pickle Crisp to pint jar, if desired. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack in boiling-water canner with simmering water (180°F). Repeat until all jars are filled.

Step 4

Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 10 minutes, adjusting for altitude (see page 9). Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours Check seals. Label and store jars

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